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Loaded Mashed Potato Bites

 3 cups mashed potatoes
 1 ½ cups shredded sharp cheddar cheese
 ¾ cup crumbled cooked bacon
 ½ cup chopped green onions
 2 oz Colby-Monterey Jack cheese, cut into eighteen 1/2 inch cubes
 ½ cup panko bread crumbs
 ½ cup grated Parmesan cheese
 ½ tsp salt
 ½ tsp pepper
 1 large egg, beaten
 Oil for deep-fat frying

In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into eighteen ¼ c. portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes.


In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place egg in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere.


In an electric skillet or a deep-fat fryer, heat oil to 375℉. Fry potato balls, a few at a time, until golden brown, about 2 minutes. Drain on paper towels.